Pages

Tuesday, May 1, 2018

Easy Everyday Enchiladas

Celebrate Cinco de Mayo with these tasty, versatile, and so-easy-to-make enchiladas! Feel free to vary the ingredients (little more or less of this or that) because every way I make this recipe it's a hit!

Soya chunks (used in this recipe) are sometimes used as croutons in India. This is a one-ingredient product: dehydrated soy. Once rehydrated, pieces take on a chewy, chickeny/meaty texture. Like tofu (and chicken!), it tastes like whatever flavor is added. It is a fabulous replacement for chicken in all of your favorite recipes; share your experiences in the comments below!Easy Everyday Enchiladas(at our house, we could eat them everyday!)5-6 tomatoes, pureed (~2 c, or 14 oz can)1-2 c soya chunks (optional; find these crouton-like pieces at any Indian grocer, or on Amazon)4 c salsa (1 large jar)1 block tofu (any firmness, organic preferred, drained, squeezed)1 c chilies and tomatoes (10 oz can Rotel, no salt added is sometimes available)4-5 c beans (any combo of black, refried, and pinto; about 3 cans; prepared from dry is delicious, easy, and cheap!)1lb spinach, chopped (frozen works!)1/2 c flaxseed, ground (try adding more and no one will notice!)Whole wheat tortillas, 8 or soEnchilada sauce (optional...you could add some of this on the bottom and on the top, but it's not needed, and we don't use it any more)~Hydrate soya chunks by soaking in water in a cereal bowl, with a second cereal bowl on top to make sure the chunks are submerged.~After a few minutes, press top bowl down and drain.~In food processor, briefly shred soya chunks with 1 c salsa, then transfer to a large mixing bowl.~Pour tomato puree into rectangular, glass baking pan.~Next, blend tofu and 2 c salsa, and add this salmon-colored sauce to the mixing bowl.~Add flax, spinach, all beans, chilies, and remaining salsa and stir everything together. ~Add heaping 1-cup scoops of filling to each tortilla, and roll it up a bit, and place in pan, repeat until pan is full.~When pan is full, add extra filling on sides if there is room.~Squish enchiladas down in the pan with a spatula, so all the tortillas are moist and everything is spread out evenly.With extra filling, prepare a second small pan the same way, or in layers: filling, tortilla, filling, tortilla, etc.~Bake for about 40 min at 350, and enjoy!Great topped with salsa and/or guacamole!*An alternative meal is to pump up poblano peppers with this enchilada filling!**One more way to use the filling is to alternate flat layers of corn tortillas and filling, then bake. This makes a Mexican lasagna :)

Just an fyi for you next time just put them in the oven! I dont fry anything anymore everything that is supposed to be fried gets baked and I actually like it better and its so much healthier for you...Just thought I would share that tip with you.....sales pop by autoketingpop on sale

I used to happily find this web-site. I anticipated that would an obligation of appreciation is all together for your possibility for this remarkable learn!! I unequivocally getting a charge out of every single bit of it and I've you bookmarked to take a gander at new stuff you blog. Thanks currency converter app download currency converter box here

The design and spatial divisions are the most influential factors in the installation and the loudspeaker for the cafe, aiming to bring the most satisfaction to customers. Customers are easy to calculate, not easy to go, customers sit and drink coffee in the restaurant rarely ask for music or complain but they will never return if the sound of the restaurant is too bad.Gái gọi Gia Lâm - Long Biên, Gái gọi Mỹ Đình , gái gọi Cầu Giấy, gái gọi Hà Đông, Gái gọi Giảng Võ

LinkWithin

Welcome and thanks for stopping!

Colleen is Registered Dietitian Nutritionist and Clinical Exercise Physiologist who is passionate about helping people become healthier inside and out. She has three children and enjoys running and playing soccer. Before fresh-you consulting, Colleen was a professor and coach at Skidmore College in Saratoga Springs, NY. Here, she shares insights, advice, helpful hints, and nutrition, fitness, and wellness words of wisdom! Colleen is passionate about PLANT BASED WHOLE FOODS!